Asian Chicken Salad

This dish is so refreshing and light yet packed with flavour. Easy to pack for a work lunch, keep the dressing and peanuts separate for maximum crunch.

Serves 4

Ready in 15mins

Ingredients

Salad

• 400g chicken breast, cut into tenderloin sized strips

• Extra virgin olive oil spray

• 400g wombok, finely shredded

• 1 large capsicum, finely sliced

• 1 large carrot, grated

• 40g snow-pea sprouts

• 1 bunch fresh coriander, leaves only

• handful fresh mint leaves

• 1/4 cup roasted peanuts, chopped

Dressing

• 1/4 cup lime juice

• 1 tbsp brown sugar

• 1 tbsp fish sauce

• 1/2 tbsp peanut oil

• 1 tsp sesame oil

• 1 clove garlic, crushed

Did you know, depending on the genetic makeup of your olfactory receptors, you will either love or hate coriander? Those who love it perceive it as fruity or green and those who hate it describe it as soapy, earthy and pungent. We are divided in our household, so feel free to top your salads individually!

Step by Step Instructions

Step 1

Spray fry pan with extra virgin olive oil and cook chicken breast pieces until golden.

Step 2

Place wombok, capsicum, carrot, snow pea sprouts, coriander and mint into a large mixing bowl. Toss to combine.

Step 3

In a small bowl mix all dressing ingredients and whisk until sugar dissolves.

Step 4

Drizzle dressing over salad and top with sliced chicken breast and sprinkle with chopped peanuts. Enjoy!

For gluten free, ensure you check your fish sauce label